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Forged 7" (18-cm) Santoku Knife

Forged 7" (18-cm) Santoku Knife

Item Number: 1053

$88.25

Our Forged 7” (18-cm) Santoku Knife is exactly what you need for slicing, dicing and mincing. The hollow grooves, or grantons, make food fall away from the blade as you cut, making it easy to cut large batches or just finish your prep work quickly.

Details

7” (18-cm) blade.

Finely crafted of fully forged, high-carbon German steel for a perfect edge and sharpness, stain and corrosion resistance, and superior strength and durability.

Use & Care

Safety Instructions

TPC Forged Cutlery is constructed from an extremely hard, premium steel which results in holding an exceptionally sharp blade edge for a long period of time. Due to the high quality steel, Forged Knives should be treated with utmost care to protect blade. Be careful not to drop the knife or use for prying, separating or cutting semi-frozen or frozen foods as this can result in blade tips chipping or breaking off. Very sharp blade can injure you.

Use and Care Instructions

Wipe outside of cover with a damp cloth prior to first use and towel dry thoroughly. Cover is not dishwasher-safe.

To remove knife from cover, grip handle of knife in one hand and sides of cover in other hand. Carefully withdraw knife in a horizontal direction away from body (see illustration #1).

For the more skilled user, we recommend the following grip for maximum control and stability: To use, grip the knife by positioning the index finger flat against the blade on one side (back end of blade close to handle), and the thumb on the opposite side. Wrap three fingers around the handle.Keep fingers away from blade edge (see illustration #2).

Use the opposite hand as the “guiding hand.” Always grasp food with fingertips curled back. Blade of knife should always be positioned in front of the guiding hand (see illustration #3).

When chopping or cutting, move knife blade in a down and forward rocking motion using smooth, even strokes.

When mincing, start with tip of knife on cutting board. With other hand, apply pressure to back of blade. Extend fingers straight ahead; do not hold blade sides. Lift back of blade

with working hand and pivot the knife downward and upward in a continuous rocking motion (see illustration #4).

To replace clean knife in cover, grip sides of cover with one hand while holding knife handle in other hand with sharp cutting edge turned away from body. Using image on cover as a directional guide, carefully feed knife into cover in same direction until secure (see illustration #1). Cover does not open.

Resistance during use indicates knife edge is dull and needs care. Hone routinely to keep the cutting edge in proper alignment for optimal performance. When honing alone is no longer sufficient, professionally sharpen no more than once every one to two years to maintain sharpness.

Use & Care

Safety Instructions

TPC Forged Cutlery is constructed from an extremely hard, premium steel which results in holding an exceptionally sharp blade edge for a long period of time. Due to the high quality steel, Forged Knives should be treated with utmost care to protect blade. Be careful not to drop the knife or use for prying, separating or cutting semi-frozen or frozen foods as this can result in blade tips chipping or breaking off. Very sharp blade can injure you.

Use and Care Instructions

Wipe outside of cover with a damp cloth prior to first use and towel dry thoroughly. Cover is not dishwasher-safe.

To remove knife from cover, grip handle of knife in one hand and sides of cover in other hand. Carefully withdraw knife in a horizontal direction away from body (see illustration #1).

For the more skilled user, we recommend the following grip for maximum control and stability: To use, grip the knife by positioning the index finger flat against the blade on one side (back end of blade close to handle), and the thumb on the opposite side. Wrap three fingers around the handle.Keep fingers away from blade edge (see illustration #2).

Use the opposite hand as the “guiding hand.” Always grasp food with fingertips curled back. Blade of knife should always be positioned in front of the guiding hand (see illustration #3).

When chopping or cutting, move knife blade in a down and forward rocking motion using smooth, even strokes.

When mincing, start with tip of knife on cutting board. With other hand, apply pressure to back of blade. Extend fingers straight ahead; do not hold blade sides. Lift back of blade

with working hand and pivot the knife downward and upward in a continuous rocking motion (see illustration #4).

To replace clean knife in cover, grip sides of cover with one hand while holding knife handle in other hand with sharp cutting edge turned away from body. Using image on cover as a directional guide, carefully feed knife into cover in same direction until secure (see illustration #1). Cover does not open.

Resistance during use indicates knife edge is dull and needs care. Hone routinely to keep the cutting edge in proper alignment for optimal performance. When honing alone is no longer sufficient, professionally sharpen no more than once every one to two years to maintain sharpness.